Quick to prepare and a cheap and nutritious alternative to mince, this vegetable pasta is great for a simple evening meal.
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Serves: 6
Nutrition per serving: Energy 1196kJ | Protein 15g | Total fat 14g| Saturated fat 4g | Carbohydrates 24g | Sugars 2g | Dietary fibre 5g | Iron 1.5mg
Ingredients
- 300g ribbon pasta
- 1 small brown onion
- 2 cloves garlic
- 800g zucchini
- 4 eggs
- 3/4 cup low-fat soy milk
- 100g low-fat ricotta
- 100g low fat cheese
- 1 punnet cherry tomatoes
- 2 tablespoons pine nuts
Method
Preheat oven to 180°C.
Cook pasta in a large saucepan of rapidly boiling water until al dente. Drain well.
Spray a frying pan with spray oil, add diced onion and garlic and cook for 1 minute. Add the zucchini (halved and diagonally sliced) and cook for a further 4 minutes or until soft.
Combine eggs, milk, ricotta, pasta, half the cheddar, then stir in the zucchini mixture. Spoon into an oven-proof dish. Arrange tomatoes face up over mixture. Sprinkle with remaining cheddar and pine nuts and cook for 30–35 minutes or until firm and golden.
Feel free to use another pasta to your choice.
This recipe originally appeared on the Diabetes Australia website and is republished with permission.
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Also read: Cauliflower, Lemon and Chilli Pasta